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Spanish chicken thighs with chorizo and potatoes.

Spanish Chicken

This Spanish chicken is spiced chicken thighs roasted with potatoes, bell peppers and chorizo. A simple and satisfying one pan meal that tastes like it came from a fancy restaurant!
Course Main
Cuisine Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 545kcal
Author Sara Welch


For the spice blend

  • 2 teaspoons smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon garlic powder

For the Spanish chicken

  • 6 chicken thighs bone in, skin on
  • 1 pound small Yukon gold potatoes halved
  • 1 tablespoon olive oil
  • 2 red bell peppers cored, seeded and cut into 2 inch strips
  • 1 pound Spanish chorizo cut into 1/2 inch slices
  • 2 tablespoons fresh parsley leaves chopped
  • salt and pepper to taste
  • cooking spray


  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Combine all the ingredients in the spice blend in a small bowl. Stir until well mixed.
  • Rub the spice blend all over the chicken thighs. Arrange the chicken on the sheet pan.
  • Place the potatoes in a large bowl with the olive oil and salt and pepper to taste. Toss to coat the potatoes.
  • Scatter the potatoes around the chicken thighs.
  • Bake for 25 minutes. Add the red peppers to the sheet pan.
  • Bake for an additional 10 minutes. Add the chorizo to the sheet pan.
  • Bake for 10 more minutes or until chicken is cooked through and potatoes and peppers are tender. Sprinkle with parsley, then serve.


Calories: 545kcal | Carbohydrates: 13g | Protein: 33g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 793mg | Potassium: 650mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2040IU | Vitamin C: 61.1mg | Calcium: 36mg | Iron: 5.2mg